Recently, I’ve added a newish recipe to the mix, and I thought I’d share it with you, because it’s perfect for these frigid, snowy days.

The recipe came from Epicurious, though it originally appeared in Bon Appetit, according to the website. I usually amp up the jalapeño (using two whole peppers – we like spicy food at our house) and add an extra teaspoon of cumin. (I also toss in more carrots if I have them.)

My husband hates onions, so I skip them, and while the recipe recommends toppings of fresh cilantro, green onions and feta cheese, we prefer grated cheddar or a dollop of Greek yogurt. (You could also use sour cream.) I also like to dip tortilla chips in it.

Black Bean Soup with Cumin and Jalapeño

2 tablespoons olive oil

1 onion, chopped

1 carrot, chopped

4 garlic cloves, chopped

2 teaspoons ground cumin [or more to taste]

1 to 2 teaspoons chopped jalapeño with seeds [or more to taste]

2 15- to 16-ounce cans black beans, undrained

1 15-ounce can petite diced tomatoes in juice

1 1/2 cups low-salt chicken broth

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes.

Transfer 3 cups of soup to blender and puree until smooth (or use immersion blender). Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

The week before Christmas, when life was spinning at twice its normal speed, I made a double batch of this and we ate it all week long. Several nights that week, when the hubs was working late, I heated up a mug or bowl of soup and ate it in front of the Christmas tree, staring into the twinkling branches, giving my brain a break and my body some nourishment.

It’s supposed to snow at least a foot and then get wicked cold again here in Boston this week. You can bet I’ll be making this soup at some point.